Junior Sous Chef — Lead Creative Kitchen (Local & Asian)

Our Fireplace Private Limited; Singapore; On-site; SGD 36,000 - 60,000; Full time

Benefits offered by this job

Competitive salary

Opportunities to lead culinary方向

Job summary

Our Fireplace Private Limited in Singapore is seeking a passionate Junior Sous Chef/ Chef de Partie to oversee daily culinary operations and actively participate in cooking, blending strong leadership with deep knowledge of local and Asian cuisines to deliver memorable dining experiences.

You will lead kitchen activities, manage inventory and procurement, ensure food safety and hygiene, train and mentor staff, and maintain high presentation standards while supporting a fast-paced service.

Qualifications

• Minimum 3-4 years as a Chef in supervisory level.
• Strong knowledge of local and Asian cuisines.
• Excellent communication and organizational skills.
• Ability to work in shifts, including weekends and public holidays.
• Adaptability to a fast-paced environment and cost control.

Responsibilities

• Lead and supervise all kitchen activities while actively cooking and preparing dishes.
• Ensure consistency, quality, and timely delivery of meals during service.
• Maintain food presentation and plating to high standards.
• Manage food inventory, monitor stock levels, and handle purchasing.
• Train, mentor, and motivate kitchen staff for operational excellence.
• Ensure strict adherence to Singapore Food Agency hygiene and safety guidelines.

Skills

Leadership

Cooking

Food Safety

Team Management

Communication

Organizational Skills

Customer Service

Education

Culinary qualifications/certifications

Job description

Our Fireplace Private Limited in Singapore is seeking a passionate Junior Sous Chef/ Chef de Partie to oversee daily culinary operations and actively participate in cooking, blending strong leadership with deep knowledge of local and Asian cuisines to deliver memorable dining experiences.

You will lead kitchen activities, manage inventory and procurement, ensure food safety and hygiene, train and mentor staff, and maintain high presentation standards while supporting a fast-paced service.